This recipe makes enough crust for abut 10 tarts if you are using 4 1/2-inch shells. At the restaurant we use 3-inch shells, which are a nice size for a small dessert. Smooth-sided tart shells work best for this recipe, but any kind will do. If you try making a large tart, the crust should be a bit thicker to withstand the pressure of removing it from the shell or using a tart ring would work well too. As with the sour cherry tart, the recipe calls for both coarse and fine almond flour. Again, you can just grind the almonds and use 3 cups total, rather than separating between the coarse and fine crumbs. However, to make a slightly more refined crust, you may want to sift through the nut crumbs to remove any larger pieces – either way it will taste the same.

Try also serving it with the Vanilla Cream and spiced pinch of ground ginger.

In a medium bowl, mix together all the ingredients until very thoroughly combine. Line ten 4 1/2 – inch or twenty 3-inch tart shells with squares of plastic wrap. Divide the dough between the shells and press evenly into the sides and bottom, to create an even thickness throughout. Refrigerate until firm, about 1 hour or more, and keep refrigerated until ready to fill.

For the filling:

1 cup raw cashews, soaked 4 hours or more

1 cup coconut meat

2 cups carrot juice

3/4 cup agave nectar

3/4 cup coconut butter

1/3 cup date paste

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 teaspoon sea salt

In a high-speed blender, blend all the filling ingredients until completely smooth. Fill the tart shells while the filling is still at room temperature. Place the tart shells in the refrigerator to set, about 1 hour or more. You may have extra filling, in which case simply chill it and eat it like pudding!

For the Candied Pumpkin Seeds:

2 Cups pumpkin seeds, soaked 4 hours or more

1 tablespoon ground ginger

1/4 cup maple syrup powder

1/2 teaspoon fine sea salt

Drain the pumpkin seeds very well and place in a medium bowl with the remaining ingredients. Toss well to combine. Spread on a dehydrator tray. Dehydrate at 115 F for 12 to 24 hours, or until dry and crisp. (Makes 2 Cups)

For the Vanilla Cream:

1 cup raw cashews, soaked for 4 hours or more

1 cup coconut meat

1/2 cup filtered water

1/2 cup agave nectar

1/2 cup coconut butter

2 tablespoons vanilla extract

Seeds of 1/2 vanilla bean (or 1 additional teaspoon vanilla extract)

1/4 teaspoon salt

In a high speed blender, blend all the vanilla cream ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set, 2 hours or more. This will make a firm, scoop-able cream. For a slightly softer cream, use half the amount of coconut butter.